Pasteurized

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Pasteurized

Pasteurized (pronounced: pas·teur·ized /ˈpasCHəˌrīzd/) is a term used to describe the process of heat treatment aimed at reducing the number of viable pathogens so they are unlikely to cause disease. The term is named after the French scientist Louis Pasteur, who discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour.

Etymology

The term "pasteurized" is derived from the name of the French microbiologist Louis Pasteur. Pasteur is known for his remarkable breakthroughs in the causes and prevention of diseases. His experiments supported the germ theory of disease, also reducing mortality from puerperal fever, and he created the first vaccine for rabies. The process of pasteurization was named after him, as he developed the method to stop wine and milk from causing sickness, a problem that was widespread and occasionally fatal in the mid-19th century.

Related Terms

  • Pasteurization: The process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat.
  • Louis Pasteur: The French biologist, microbiologist, and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization.
  • Microbiology: The study of microscopic organisms, such as bacteria, viruses, archaea, fungi, and protozoa.
  • Pathogen: A bacterium, virus, or other microorganism that can cause disease.
  • Vaccination: The administration of a vaccine to help the immune system develop protection from a disease.

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